Segovia Revisited-Part 2

July12

I took my seat on Segovia’s comfortable patio and then declared to D & Daughter #1, that whatever were their choices, I was happy to go along with them, because I had never tasted anything at Segovias that I was not delighted with.  But by the time we had a chance to settle in and sip on our refreshing Sangria, I was remembering all the tastes that I had experienced before.  When the server came around to take our order, I found that I was blurting out all of my “must haves” before anyone else had a chance to get a word in edge wise.  Thank heavens, I have a family who is as patient as they are, with my passion for food.

Patatas Bravas were a must.  I can not decide if it is the perfectly cooked potato slices themselves or the succulent aioli and bravas sauces. I think I may actually have to travel to Spain to get my fill of these.  I understand that there are a few subtle variations in how the dish is prepared according to the regions of Spain.

I also remembered Segovia’s aioli and really wanted more of it.  The Spanish Tortilla is topped with aioli in abundance!  The first time I tasted this dish I was surprized because ( in my ignorance), I thought that I was going to be served something in a Mexican tortilla.  But because “tortilla” actually means “little cake” in Spanish, tortillas can be made from a variety of concoctions.  The version from Spain is a little cake of eggs like an omelet or fritata.  The richness of the eggs and the aioli is countered with the grassy, freshness of the soft herbs.

D chose the sea scallops that are huge as any I’ve seen.  They sit perched upon scallop ceviche with a twist of a sweet potato crisp as the crown.  D enjoys when the scallops are just barely seared and these were perfectly cooked.

Daughter #1 added the Malfatti.  I cannot say with certainty that these are a Spanish dish, as the word actually is Italian meaning “badly made”, that is as if they were “a sloppily made gnocchi” or “ravioli without a pasta encasement”.  I do know that there is nothing “badly made” about this amazing dish. I suppose they become Spanish when made by Segovia’s recipe with Manchego cheese which is named for the La Mancha region of Spain (think: Man of La Mancha).  The pale yellow of the cheese is typical as are the small, unevenly distributed air-pockets.  The buttery cheese taste was offset by the spicy tomato sauce.

“A Friend of a Friend” came to visit at the conclusion of dinner, that being the title of a refreshing cocktail made with fresh lime juice, coconut juice and jalapeno lemon grass syrup.  The sips that Daughter #2 shared with us were such a surprize-the pepper tastes melded perfectly with sweet citrus.

In our opinion the food (and just about everything else) at Segovia Tappas Bar & Restaurant is nothing short of perfection.

Segovia Tapas Bar and Restaurant on Urbanspoon

Kath’s quote: “Aïoli (garlic mayonnaise) epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue – it drives away flies.”-Frédéric Mistral

Love-that is all.


Warning: Use of undefined constant addtofacebook - assumed 'addtofacebook' (this will throw an Error in a future version of PHP) in /nfs/c03/h02/mnt/48927/domains/foodmusings.ca/html/wp-content/themes/notepad-chaos-v2/single.php on line 12

Warning: Use of undefined constant wpurl - assumed 'wpurl' (this will throw an Error in a future version of PHP) in /nfs/c03/h02/mnt/48927/domains/foodmusings.ca/html/wp-content/plugins/add-to-facebook-plugin/addtofacebook.php on line 85

posted under Restaurant Features

Email will not be published

Website example

Your Comment: